Baked venison sausage is a versatile item. Eat it alone on a bun with some mustard and relish with your morning eggs or as part of a larger dish like sausage with pepper and onion. If you've included some strong seasonings in your homemade sausage, it should disguise any potential gamey flavor. The main concern during preparation is not puncturing or bursting the casing; fat, which provides moisture and flavor, escapes through holes in the casing during cooking.
1 Preheat the oven to 350 degrees Fahrenheit. You risk bursting the casing with higher heat.
2 Grease the rack of a roasting pan with nonstick spray if you're baking the sausage alone. Alternatively, chop bell pepper and onion into large chunks to prepare sausage with pepper and onion. Coat the bottom of a baking dish with nonstick spray and arrange the pepper and onion in a single layer. Drizzle them with cooking oil and balsamic vinegar.
3 Brush the venison sausages with melted butter. This adds flavor and helps the casings brown during cooking. Line them up on the rack of the roasting pan or lay them on top of the pepper and onion. Keep the sausages from touching each other.
4 Put the sausages into the middle of the oven. Turn them over after 15 minutes. Continue cooking them for another 10 to 15 minutes, until they reach 160 F at center, as measured by an instant-read thermometer.
Items you will need
- Roasting pan or baking dish
- Nonstick spray
- Pepper and onion (optional)
- Oil and balsamic vinegar (optional)
- Cooking brush
- Instant-read thermometer
- Try this sweet venison sausage preparation. Melt two pats of butter in a large skillet over medium heat and stir in brown sugar and cinnamon to taste. Lay large chunks of apple and pear in the pan and saute them for about 5 minutes. Place the fruit in a single layer in a baking tray and place the sausages on top. Bring about 1 cup of orange juice and 1 cup of white wine to a boil in the skillet, with complementary seasonings like cinnamon, clove and ginger added. Pour it into the baking tray and cook the sausages to 160 F.
- Don't puncture the sausages with a fork or punch holes in them during handling.
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